Fresh Strawberry Sorbet
|Lemon peel||1 , finely minced (Yellow Part Only)|
|Sugar/Honey||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Strawberries||6 Cup (96 tbs), chopped|
|Egg whites||2 Large|
Combine minced lemon peel, sugar and water in small saucepan and boil until sugar dissolves, about 2 minutes. (If using honey, simply combine with peel, water is not necessary, but do not heat.) Strain lemon juice and set aside.
Place strawberries in processor or blender and puree in batches.
Add lemon peel mixture and lemon juice to strawberry puree and blend to combine thoroughly.
Transfer to shallow container and freeze.
Meanwhile, beat egg whites with electric mixer until stiff but not dry.
If using sugar, beat in remaining 2 teaspoons; omit if using honey.
Allow frozen sorbet to thaw until just softened, but not runny.
Place partially thawed strawberry mixture in processor or blender by spoonfuls.
Puree, using on/ off turns, then let machine run until mixture is thoroughly blended and fluffy.
Fold about 1/4 cup into egg whites, then fold in remainder.
Return to freezer until quite firm, at least 2 hours.